Grape Chocolate Muffins

Name: Grape Chocolate Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 300 g green grapes; 1 egg (size M); 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 250 ml Buttermilk; 2 TABLESPOONS Oil; 250 g Flour; 2 TEASPOONS Baking Powder; 1 TABLESPOON Cocoa powder; 125 g Nut nougat cream; 50 g Almond slivers; 50 g Rasp chocolate "whole milk"; 12 Paper sleeves

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

300 g green grapes
1 egg (size M)
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
250 ml Buttermilk
2 TABLESPOONS Oil
250 g Flour
2 TEASPOONS Baking Powder
1 TABLESPOON Cocoa powder
125 g Nut nougat cream
50 g Almond slivers
50 g Rasp chocolate "whole milk"
12 Paper sleeves

Directions

1
Cut the sponge in half crosswise and place one half on a tray or plate. Fold a stable edge out of aluminium foil and place around the bottom. As soon as the rhubarb begins to set, spread on the prepared base and smooth it down. Drain the pasta and collect 100 ml of pasta water. Put the pasta back into the pot. Mix with the pasta water and the zucchini salsa. Heat together briefly. Serve and sprinkle with parmesan.
2
Mix flour, baking powder and cocoa, add and stir in. Stir in nut nougat cream. Fold in almonds and chocolate. Fold in grapes. Line the hollows of a muffin tray (12 hollows) with a paper sleeve each.
3
Spread the dough evenly into the hollows. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven, place on a cake rack and allow to cool.